PISSALADIERE BAGUETTES
"Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked. In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish."
Provided by Jacques Pepin
Categories easy, quick, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Split the rolls in half lengthwise, as for sandwiches. Place the anchovy fillets and their oil in a bowl and crush them with a knife into a puree. Stir in the olive oil, then brush this mixture on the cut side of each of the split rolls. Cover with the sliced garlic, and add a layer of sliced onion.
- Cut the cherry tomatoes in half and arrange about 8 halves on each of the 6 roll halves. Sprinkle each with about 1 ounce of grated cheese, then top with the oregano, pepper and salt.
- Arrange on a tray and place in oven about 10 minutes, until the cheese is melted and the tomatoes are soft. Serve immediately.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 808 milligrams, Sugar 5 grams, TransFat 0 grams
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